Dixie Stampede Soup And Biscuit Recipe

Dixie Stampede, a beloved dinner show, is famous not only for its thrilling performances and festive atmosphere but also for its hearty, down-home Southern dishes. One of the standout items on the menu that has become iconic in many people’s memories is the Dixie Stampede Soup and Biscuit. It’s warm, comforting, and full of flavors that make you feel right at home, even if you’re miles away from the South.

Imagine this: a hearty, creamy soup that wraps you in comfort like a cozy blanket, paired with a buttery biscuit that’s flaky and tender, just begging to be slathered with some homemade butter or jam. That’s the kind of warmth and hospitality you get from Dixie Stampede’s signature dish. But the best part? You don’t have to attend the show to enjoy it! With a little know-how and some kitchen magic, you can recreate this classic recipe in your own home. Let’s dive into how you can make your very own Dixie Stampede Soup and Biscuit experience.

Dixie Stampede Soup And Biscuit Recipe

This recipe is an absolute winner, with a rich, velvety texture and bold flavors that come together effortlessly. The soup itself is a creamy, savory delight that’s simple to make, and the biscuits are the perfect companion, offering that satisfying bite that enhances the meal’s comforting nature. The best part is, you can make both from scratch, so you’re in full control of the flavors.

Let’s break it down step by step, starting with the ingredients you’ll need.

Ingredients Needed

To recreate the magic of Dixie Stampede, you’ll need a few ingredients that you can likely find at your local grocery store. Here’s your shopping list:

For The Soup

• 1/2 cup butter – This is the foundation of the creamy soup base.
• 1 medium onion – Chopped finely to add sweetness and depth.
• 2 cloves garlic – Minced to add aromatic flavor.
• 3 cups chicken broth – The savory base of the soup that brings everything together.
• 1 cup heavy cream – For the rich, velvety texture.
• 2 medium potatoes – Peeled and diced for heartiness. They help thicken the soup.
• 1 cup shredded chicken – A must for that Southern comfort vibe!
• Salt and pepper – To taste, to elevate the flavors.

For The Biscuits

• 2 cups all-purpose flour – The primary base for the biscuits.
• 1 tablespoon baking powder – The leavening agent for that perfect rise.
• 1/2 teaspoon salt – To bring out the flavor in the biscuits.
• 1/2 cup butter – Cold, cut into small pieces to make the biscuits flaky.
• 3/4 cup milk – This binds the dough together.
• 1 tablespoon sugar – A pinch of sweetness for balance.

Cooking Instructions

Now that you’ve gathered your ingredients, it’s time to get cooking! Here’s how you can make your Dixie Stampede Soup and Biscuits:

For The Soup

1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté them until they become soft and fragrant, about 5 minutes.
2. Add the Broth: Pour in the chicken broth and bring to a simmer. Stir to combine.
3. Add the Potatoes: Toss in the diced potatoes, and let the soup cook for about 10 minutes, or until the potatoes are tender.
4. Incorporate the Chicken: Add the shredded chicken to the pot and stir well. Let it cook for another 5-7 minutes until everything is heated through.
5. Add the Cream: Pour in the heavy cream, and stir until it’s fully mixed in, giving the soup its signature creamy texture. Taste and adjust seasoning with salt and pepper as needed.
6. Simmer and Serve: Let the soup simmer for an additional 5 minutes, allowing the flavors to marry together. Serve hot and creamy!

For The Biscuits

1. Preheat the Oven: Set your oven to 450°F (230°C).
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Cut in the Butter: Add the cold butter to the dry ingredients. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add the Milk: Pour in the milk and stir until just combined. Be careful not to overmix, or the biscuits will be tough.
5. Shape the Dough: Turn the dough onto a floured surface and gently knead it a few times. Pat it into a rectangle about 1-inch thick, then use a round cutter (or a glass) to cut out biscuits.
6. Bake the Biscuits: Place the biscuits on a baking sheet and bake for 10-12 minutes, or until golden brown.
7. Serve: Once they’re out of the oven, serve them warm with butter or your favorite jam.

Ingredient Insights

When you break down the ingredients, each one plays a vital role in delivering the final taste and texture. Here’s why these ingredients work so well:

• Butter: It’s essential for the soup’s rich, creamy texture and adds a touch of indulgence to the biscuits.
• Heavy Cream: This is what gives the soup its luxurious, smooth finish. It’s not just for richness; it also helps balance the savory flavors.
• Chicken Broth: The broth is the backbone of the soup, providing a deep umami flavor without being overpowering.
• Potatoes: These act as a natural thickener, making the soup hearty and filling.
• Shredded Chicken: The chicken adds protein and gives the soup a satisfying, meaty bite.
• Flour and Baking Powder: These are essential for the biscuit’s light and airy texture. The baking powder does the heavy lifting by giving the biscuits their rise.
• Milk: It’s the magic ingredient that brings the biscuit dough together, ensuring they bake up soft and tender.

Expert Tips

A few tricks up your sleeve will take this recipe to the next level. Here are some expert tips for perfecting the soup and biscuits:

• For an Even Creamier Soup: If you like your soup extra creamy, blend a portion of the potatoes once they’re cooked. This will create a smooth, velvety base without needing to add more cream.
• Keep the Butter Cold for Biscuits: The colder the butter, the flakier the biscuits will be. You can even chill the butter and the flour before you start to help achieve that perfect biscuit texture.
• Use Leftover Chicken: If you have leftover rotisserie chicken or grilled chicken from another meal, this recipe is a great way to repurpose it. It saves time and adds great flavor.
• Don’t Overwork the Biscuit Dough: The key to tender biscuits is handling the dough as little as possible. Mix just until it comes together, and don’t knead too much.
• Add Herbs to the Biscuits: A teaspoon of dried rosemary or thyme in the biscuit dough can add a subtle, delicious twist. You can even brush the top with melted butter and sprinkle with garlic powder for a savory finish.

Recipe Variations

Feel free to get creative with this recipe! Here are a few variations you might want to try:

• Vegetarian Soup: Swap the chicken for a plant-based protein like tofu or even mushrooms for a veggie-friendly version of the soup. You can also replace the chicken broth with vegetable broth.
• Cheesy Biscuits: Add a cup of shredded cheese (cheddar works wonderfully) to the biscuit dough for a cheesy, savory twist.
• Spicy Kick: Add some diced jalapeños or a teaspoon of cayenne pepper to the soup for some heat.
• Herbed Soup: Try adding some fresh herbs like parsley, thyme, or sage to the soup as it simmers for an aromatic depth of flavor.

Final Words

This Dixie Stampede Soup and Biscuit recipe isn’t just a meal; it’s an experience. It’s the kind of dish that makes you feel cozy, satisfied, and connected to that Southern hospitality. Whether you’re recreating it after a visit to the show or you just stumbled across the recipe and want to bring some comfort food magic into your kitchen, this dish delivers every time.